PREP ALL INGREDIENTS IN A:

👉🏻 Julliene carrot or cut into matchsticks. Soak dried shiitake mushrooms in hot water until soft & cut into thin strips. Thinly slice brown onion. Crush & mince garlic. Put aside.

👉🏻 Crack and whisk two eggs. Fry eggs. Make 2 pieces of fried eggs. Cut into thin strips. See pic. Put aside.

👉🏻 Blanch spinach in hot boiling water for few seconds or until wilted. Transfer immediately to cold water to stop the heat to continue affect the greens. Next, take it out from cold water and squeeze out the water. Run a knife through squeezed spinach a couple of times. Lightly season with a splash of sesame oil & pinch of salt. Toss to mix. Keep aside.

👉🏻 In the same boiling pot (where you blanched the spinach), add glass noodles and cook until it's translucent & fully cooked. Remove from the heat into a bowl or colander. Cut the noodles with kitchen scissors twice or thrice then wash under cold running water. Drain completely & keep aside.

COOKING:

Add few tablespoons of cooking oil into a heated wok or pan. Add in onion and sliced mushrooms. Over medium low heat, Sauté until fragrant or until onion is translucent. Stir in julliened carrot & minced garlic. Continue cooking for another minute or two.

Next, Stir in glass noodles and the sauce. Add 2 teaspoons of chicken seasoning powder or chicken bouillon. Over medium low heat, continue cooking and stirring for another minute or two. Taste and adjust seasonings accordingly. Noodles should be well seasoned. Remove from the heat and transfer to a mixing bowl. Keep aside to cool slightly.

In the meantime, Dry roast/toast sesame seeds until it changes colour to a subtle yellow or brown. Remove from the heat.

Add roasted/toasted sesame seeds, egg strips and seasoned blanched spinach into cooked glass noodles. Toss until everything is well mixed. Taste and serve hot or cold.